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Make apple pie to bake the next day?

10 years ago

Is it ok to put together an apple pie the night before baking it? I won't have time on the day of the party to do anything except put it in the oven. Should I take it out of the refrigerator and let it sit for awhile before putting it in the oven? Will the crust get soggy?

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Comments (3)

User
10 years ago
NO!!
You can not put the filling in a pie and not bake it. In fact, once you have the filling in the pie you want to get it in the oven as soon as possible.

You can roll the bottom crust out and line the pie plate and refrigerate.

Then all you would have to do is cut up the apples , make the filling and roll out the bottom crust and bake. You could do that while your oven preheats.

~Ann
Olychick
10 years ago
You'd be better off to bake it and then reheat it when you want to serve it. Or if not, then do as Ann recommends for the bottom crust, but you can also get the filling completely ready (be sure there is some lemon juice in it to keep the apples fresh looking) and put it in the refer until you assemble your pie. You can also roll out the top crust and keep it between plastic wrap, then place on the top of the pie before baking. It may be a little stiff to pinch the edges, so if you can let it (just the top crust) sit at room temp for a few minutes, that would be best. If the filling is chilled, it might take a bit longer for the pie to bake.
Or you could do a crumb crust on top...mix it all up and keep in refer until you are ready to assemble the pie for baking.
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sleevendog (5a NY 6aNYC NL CA)
10 years ago
When i make a pie/tart the day before as i often do, i make the fruit filling, lots of lemon and zest, and keep it in the fridge. The crust i form in the tart pan and into the freezer with the little leaf cut-outs for the edge decoration on parchment, resting on the crust and into a plastic bag.
Next day, pre-heat oven and get it into the oven as fast as possible still frozen crust with the fridge filling still cold. FYI, i'm no baker at all, but it works for me.
Wet filling resting on soft dough for any length of time = soggy-town.

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